Frank Paukowits wrote (in part):

I received an Austrian/German cookbook [circa 1990] from Dennis Kern, President of the [Austrian] Donau Club in Connecticut. It's a compilation of recipes that was put together by members of his club. The recipes really look good and might be worthwhile sharing with our members. Dennis indicated the BB should use it as we see fit. I know that in the past Gerry used to include recipes in the newsletter periodically... and this might be a worthwhile inclusion. Let me know if you have any interest. Be well. Frank

I wrote back to Frank to say that, given we have permission from the Donau Club, I’d be pleased to present their recipes, especially those that have a Burgenland slant. Given I was not raised on ethnic Burgenland food, I asked Frank to pick some appropriate recipes. He has now started sending me selections, saying "...[wife] Elsie and I are culling through ...to identify recipes that are typically associated with Burgenland. There are a number of such recipes."

So here is the first of them. If you try it, or have your favorite variation of it, I'd love to hear from you. Until then, my thanks to Frank and to Dennis Kern and the members of the Austria Donau Club (especially Linda Poglitsch, who provided this recipe)! And, as they said, Guten Appetit!